Description
Flaky salmon fillets stuffed with a flavorful and healthy spinach and feta filling, baked to perfection. A delicious and easy weeknight meal!
Ingredients
Scale
- 4 (6-8 ounce) salmon fillets, skin on or off
- 10 ounces fresh spinach, thoroughly washed and dried
- 4 ounces feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried dill
- Salt, to taste
- Black pepper, to taste
- Optional: A pinch of red pepper flakes
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add the washed and dried spinach to the skillet. You might need to do this in batches, as the spinach will wilt down significantly. Cook, stirring frequently, until the spinach is completely wilted, about 3-5 minutes.
- Once the spinach is wilted, transfer it to a colander and press out any excess moisture. You can use the back of a spoon or your hands (carefully, as it will be hot!) to squeeze out the water. Alternatively, you can place the spinach in a clean kitchen towel and wring it out.
- Return the squeezed spinach to the skillet (or a bowl). Add the crumbled feta cheese, lemon zest, dried oregano, dried dill, salt, and pepper. If you’re using red pepper flakes, add them now. Mix everything together thoroughly until well combined. Taste and adjust seasonings as needed.
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillets dry with paper towels. If you’re using salmon with the skin on, you can score the skin lightly with a sharp knife.
- Drizzle the salmon fillets with the remaining 1 tablespoon of olive oil. Season generously with salt and pepper.
- Using a sharp knife, carefully cut a slit lengthwise into each salmon fillet, creating a pocket for the spinach feta filling. Be careful not to cut all the way through the fillet. If you prefer, you can simply top the salmon with the filling instead of creating a pocket.
- Spoon the spinach feta filling into the pocket of each salmon fillet (or spread it evenly over the top if you didn’t create a pocket). Make sure to distribute the filling evenly among the fillets.
- Place the stuffed salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of the salmon fillets.
- To check if the salmon is done, insert a fork into the thickest part of the fillet and gently twist. If the salmon flakes easily, it’s ready. You can also use a meat thermometer to check the internal temperature. The salmon should reach an internal temperature of 145°F (63°C).
- If you want a little extra color on the top of the salmon, you can broil it for the last 1-2 minutes of cooking. Watch it carefully to prevent burning!
- Remove the baked salmon from the oven and let it rest for a few minutes before serving.
- Drizzle the salmon with fresh lemon juice and garnish with fresh dill or parsley, if desired. Serve immediately.
Notes
- Use Different Greens: If you’re not a fan of spinach, you can use other greens such as kale or Swiss chard. Just make sure to cook them until they are wilted.
- Add Sun-Dried Tomatoes: Sun-dried tomatoes add a burst of flavor to the filling.
- Use Different Cheese: If you don’t have feta cheese, you can use goat cheese or ricotta cheese.
- Make it Spicy: Add more red pepper flakes or a pinch of cayenne pepper to the filling for a spicier dish.
- Grill the Salmon: You can also grill the salmon instead of baking it. Preheat your grill to medium heat and grill the salmon for 4-5 minutes per side, or until cooked through.
- Make it Ahead: You can prepare the spinach feta filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to cook the salmon, simply stuff the fillets and bake as directed.
- Skin-on vs. Skin-off: The choice of whether to cook the salmon with the skin on or off is entirely up to you. If you’re cooking the salmon with the skin on, you can crisp up the skin by placing the salmon skin-side down in a hot skillet for a few minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes